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Wheat germ? - Forno Bravo Forum: The Wood-Fired Oven Community

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New Forno Bravo Forum Feature

Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Wheat germ?

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  • Wheat germ?

    This is a bit odd, I know, but my husband's been eating Kretchmer's honey wheat germ for breakfast EVERY DAY for probably 30 years. The problem is that none of the stores here are carrying it anymore. He stocked up as soon as he realized what was going on, but he'll run out sooner or later. I think they may be discontinuing it.

    How can I take regular wheat germ and turn it into the honey wheat germ? I was thinking of taking watered-down honey and coating untoasted wheat germ with it, and toasting it that way, but I am not sure it will work.

    Any ideas? I'm willing to make it in large batches and freeze it. I just want him to have what he wants for breakfast.
    Elizabeth

    http://www.fornobravo.com/forum/f8/e...html#post41545

  • #2
    Re: Wheat germ?

    Hi Elizabeth!

    It is hard to imagine a product like that getting canned. But they will probably keep making wheat germ so they probably won't sell the honey nut version to another company...

    Poking around online it looks like Quaker is discontinuing the Honey Crunch version. There are some sites online that have it. FoodServiceDirect seems to have it at prices almost half of everyone else and claim it is in stock. Others have it at above retail which makes it appear to be demand/termination driven.

    I think it will work. Will probably take some experimentation and end up with a different texture but... I would say go for it. I don't know if you need to water down the honey. My first try would be to heat the honey so it is runny and drizzle it on a bowl of wheat germ and toss it, adding the honey in several doses. Then dry it in a low oven or fruit dryer. Might have to break it up some but...

    Good Luck!
    Jay

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